Spiaggia's Chef Tony Mantuano: master chef and... model?
Haberdash, a Chicago mens store with a cool classic style, launched their annual fall style guide featuring 10 of Chicago's most dapper chefs and a recipe they love. Not that we're biased of course, but check out our favorite recipe for steak tagliata with seasonal mushrooms below. Mangia!
Steak Tagliatia with Seasonal Mushrooms
Serves 4 as appetizer, 2 as main course
1/2 pound seasonal mushrooms
1/2 cup beef stock
1 12 ounce strip steak, trimmed of fat and sinew
Sea salt, to taste
Blak pepper, to taste
3 tablespoons extra virgin olive oil
1 2-inch shaving of parmagiano-reggiano cheese
Prepare the mushrooms. Have ready a large bowl of ice water. Bring a medium pot of water to boil. Brush to clean any obvious dirt from the mushrooms, then blanch them in the boiling water. Strain the mushrooms and immediately plunge them into an ice bath. When cool enough to handle, pat dry with paper towels to continue drying.
Meanwhile, in a small sauce over medium high heat, bring the beef stock to a boil. Reduce the heat to medium-low and simmer for 45 minutes or until reduced by half. Keep warm.
Prepare a fire in a charcoal grill or preheat a gas grill to medium-high. While waiting for the grill to heat, cook the mushrooms. Heat a large saute pan over medium-high heat. After a minute, add 2 tablespoons of olive oil. After another minute, add the mushrooms and saute until heated through, or 1-2 minutes. Add the reduced stock and cook another minute. Season with salt and pepper to taste. Set aside and keep warm until ready to use.
Generously season beef with salt and pepper. Arrange on the grill and sear, turning once, until and instant read thermometer inserted into the thickest part reads 120 degrees, or medium rare, 3-4 minutes on each side. Remove from the grill. Transfer to cutting board and let the meat rest for 5 minutes. Slice the steak against the grain, on an angle into 10-12 slices.
To serve, arrange the mushrooms with the sauce down the middle of a small warm serving platter. Place the sliced meat overlapping on top of the mushrooms. Drizzle the meat with the remaining tablespoon of olive oil. Place the parmagiano-reggiano cheese shaving on top of the meat. Serve immediately.